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"Set to open in September 2021 inside the luxury hotel with head chef Matt Worswick in charge, this newly acquired dining room will put seafood at the centre with globally influenced dishes aimed more at hotel guests and tourists than at London’s restaurant cognoscenti. Reported menu highlights include tandoori monkfish curry, swordfish schnitzel, whole baked Cornish turbot and a raw bar offering oysters, caviar and seabass ceviche; the takeover replaces the previous in-hotel operation and effectively doubles the chef’s presence within the property." - Adam Coghlan